Project Raw

Project Raw truly lives up to its name. Here, tartare is the jewel of the menu, and this meaty delight is treated with the utmost care before it lands on the plate. The man behind the tartare and Project Raw’s other delicacies is chef Lasse Nordow, who has previously worked in some of Copenhagen’s finest restaurant kitchens … and owned a company that produced gourmet mayonnaises.

In other words, Lasse is very fond of everything that involves gastronomy and tastes like more, and he’s at his very best when he’s in his kitchen cooking. It’s hardly a surprise that Lasse is a huge tartare aficionado. He has invested lots of time and effort in creating the – to his taste – perfect tartare, which is of course on Project Raw’s menu.

That Lasse is a true tartare aficionado comes as no real surprise. He’s spent time and effort perfecting what he considers the ultimate tartares – naturally featured on the Project Raw menu.

The meat (beef sirloin) is first lightly salted before being hung to dry for 2-3 days. This quick dry-aging process brings out the flavour of the meat. Once it’s minced to the right consistency, it’s mixed with seasonal ingredients that give the tartare its perfect kick.

But Project Raw isn’t all about tartare. The menu also features mouth-watering treats like oysters, lobster rolls, and tuna tartare… oh, and in the summer months, an utterly joy-inducing seafood platter.